Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a 13x9x2 inch baking pan; set aside. In a large bowl combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

In a medium bowl combine eggs and buttermilk. Add egg mixture all at once to flour mixture, stirring just until moistened. Spoon batter into prepared pan. Stir together reserved crumb mixture and nuts; sprinkle over batter.

Bake for 35-40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly; serve warm.

Shape mixture into a loaf and place in a 11x7 inch baking pan. Lay the bacon slices crosswise on top of loaf. Pour about 1 1/2 cups hot water in the bottom of the pan. Cover pan tightly with aluminum foil.

Sprinkle half the spice blend over the chicken. Heat the oil and 1 oz of the butter in a large saucepan of deep sided frying pan over medium heat. Cook the chicken in two batches for 5 minutes, or until they are evenly browned. Remove from the pan, the add the onion and cinnamon stick and cook for 2-3 minutes before adding the garlic. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered, for 5 minutes.

Add the stock and prunes to the pan and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 1 oz of the butter into the sauce.

About 10 minutes before the chicken is ready, make couscous according to package directions. Serve with the chicken.